Sea bass & rice noodles
A speedy mid week dinner or leisurely weekend lunch, these sea bass fillets with rice noodles are a perfect treat. Sea bass is packed with protein and will keep you full for hours. Spring onions and peppers add minerals and vitamins to give a fresh Thai taste.
Ready in just 30 minutes from start to finish.
Ingredients
- 2 handfuls Bamboo shoots raw
- 1 Lemon, juiced
- 1 pack Noodles to wok
- 1 Red pepper deseeded & chopped
- 2 Sea bass fillets
- 1 tbsp Sesame seed oil
- 1 Spring onion chopped
- 100 g Sweetcorn
- 1 tbsp Tamari
Instructions
- Start by heating your sesame oil in a pan. Sprinkle the ginger, chilli, salt, pepper, garlic and chilli over the sea bass, then squeeze over the lime juice. Place the fillets into the pan - skin down - and cook covered on a medium heat, until the skin is crisp and the fish is white and cooked through.
- In the meantime, heat more sesame oil in a pan and toss in the noodles with the remaining ingredients. Season to taste, adding a drizzle of lime juice if needed.
- Serve the cooked fish on a bed of warmed noodles.
Nutrition
Nutrition Facts
Sea bass & rice noodles
Amount per Serving
Calories
527
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Carbohydrates
66
g
22
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
